The Beers

About the beers

We are brewing our creations with joy, using recipes that are entirely made by us. In the tradition of the wonderful Belgian beers, we respect the entire process of brewing (mashing, sparging, boiling, fermentation, bottle conditioning, maturation) and we don’t take any shortcuts.

The minimum period of maturation is 30 days for the Blond and Dubbel and at least 120 days for the Quadrupel, which is barrel aged. We are using a different barrel for each batch of Quadrupel.

While the Oriel Blond is a real thirst quencher, the Dubbel and Quadrupel will develop well distinguished characteristics in time and can be stored for years.

Besides our core range, from time to time we are releasing limited editions of only one batch diverged from our ongoing beers or other varieties.

All our beers are naturally carbonated, unfiltered and unpasteurized, free of any additives.

More information

About our ingredients
We use the finest ingredients from Belgium, Germany, Slovenia, Denmark and England.
German Pilsner malt, English Maris Otter and a few German and Belgian special malts, Belgian flaked barley, real Belgian candi sugar, coriander and orange peel, hops from all around the world (depending on the recipe) and a different blend of Belgian strain yeasts for each batch.
Water is also one of the important ingredients of the beer and we can pride ourselves that we use pure water from our own well.

Using the sugar
The use of sugars in Belgian beers is used in the majority of Belgian specialty beers and is essential in obtaining tastes specific to the style. They are 100% fermentable, therefore, will lighten the taste, making the beer more drinkable and refreshing.

Re-fermentation and maturation in the bottle
Our beers are unfiltered, unpasteurized and re-fermented in the bottle. During this process, the yeast will consume the small amount of sugar added prior to the bottling and the oxygen in the bottle, to produce the CO2. The result will be a living beer, with a longer shelf life, that will follow a natural path of aging. The taste and aroma will change with time, so you can put a few bottles aside and see the differences.

Barrel aging
Barrel Aging is a well established tradition in brewing and we started to apply it since we homebrewed so it was normal to start doing this also at the brewery.
The beer ages with the aim to convey the unique character of the wood and the flavor of what has previously been in the barrel.
Each batch of Oriel Quadrupel will be barrel aged for couple of months in a different barrel so its taste can burst with flavours. For the first batch we used Jack Daniel’s Tennessee whiskey and we maturated the beer for six months. For the second batch of Quadrupel we used Rum barrels and for the third, Mezcal Barrels. Besides the Quadrupel, we will be preparing other special editions aged in barrels.